Cheese – topped beef and eggplants

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

3-5 eggplants, depending on their size
1/2 k. of ground sirloin
2 tbsps. of finely minced garlic
3-4 tomatoes, chopped
2 pcs. of pimientoes (canned), finely chopped
2 white onions, chopped
1 bay leaf
1/8 c. of tomato paste
1/2 tsp. of dried basil (or 1 tsp. of finely chopped fresh basil)
4-5 tbsps. of olive oil
1 c. of grated or crumbled soft mild cheese
salt and pepper

Cooking procedure :

Cook the eggplants in simmering water until soft but not mushy. Cool and peel off the skins leaving the tops intact. Flatten the bodies with the back of a fork and arrange them side by side on the bottom of a baking dish.

Heat the olive oil in a skillet. Saute the garlic until fragrant. Add the ground beef and cook until lightly browned. Add the onions, tomatoes, pimientoes, basil and bay leaf. Cook, stirring, until the vegetables are soft. Add the tomato paste and stir well. Season with salt and pepper. Cover and simmer for 4-5 minutes. Turn off the heat and remove the bay leaf.

Pour the ground beef mixture over the eggplants. Top with the grated cheese. Bake in a 400o oven for 12-15 minutes or until the cheese starts to melt and the eggplants are heated through.

Serve hot.

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September 20, 2004  Print This Post   
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Comments

One Response to “Cheese – topped beef and eggplants”
  1. Don says:
    November 4, 2006 at 5:05 am

    The shorter rounder eggplant is great for frying and for eggplant parmigiana. I’ve never heard of draining an eggplant :shock: . Maybe our eggplants are different after all! :grin:

    I plan on trying this recipe with the shorter/rounder eggplants. It sounds delicious. I’ll let you know how it goes!

    Reply
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